Taco Salad

Ingredients:

1 lb. Hamburger

1 can Pork and Beans (I use Van Kamps)

1 can Kidney beans (optional)

1 can Tomato Soup (I use Campbell's)

1/2 Cup Brown Sugar

2 Tbsp. Yellow Mustard

Directions:

BROWN the hamburger. You can add onion if you want, I use onion powder to season since I have an onion allergy.

COMBINE beans, soup, brown sugar and mustard in a casserole dish and mix together. Add hamburger.

STIR well.

MICROWAVE for 6 minutes or until heated through. You can also bake in the oven at 350 F for 15 minutes.

CRUSH tortilla chips onto your dinner plate. ADD meat mixture. TOP with your favorites: tomato, lettuce, cheese, olives, sour cream, etc.

ENJOY!

Note: You can double the recipe for the meat mixture and let it sit in your crockpot on low throughout the day.

Marshmallow Popcorn

2 bags of extra butter microwave popcorn 

4 cups mini marshmallows

2 cups cinnamon bears - cut in thirds

Combine in a bowl large enough to mix.

Over medium heat, combine:

1 cup butter

1 1/3 cups white sugar

1/2 cup Karo syrup

Bring to a boil.  Boil for 3 minutes.  Remove from heat and add 1 teaspoon vanilla.

Pour over popcorn mixture and mix well.  Spread on a large tray or cookie sheet.

Pasta Primavera

Ingredients:

3 cups penne pasta, uncooked

2 Tbsp. Kraft Light Zesty Italian Dressing (I use enough to cover the bottom of the skillet.)

1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 zucchini, cut into bite-size pieces

1 1/2 cups cut-up fresh asparagus (1-inch lengths)

1 red pepper, chopped

1 cup chicken broth

4 oz. Neufchatel cheese (1/3 less fat cream cheese), cubed

1/4 cup grated parmesan cheese

Directions:

COOK pasta in large saucepan as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add vegetables; cook 10 to 12 min. or until *chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.

DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

*You can also bake the chicken sprinkled with Italian seasoning in the oven according to package directions, then add to vegetable mixture.

Notes:

For a creamier pasta you can once and a half the chicken broth (1 1/2 cups) and cheeses (6 oz. Neufchatel and a heaping 1/4 cup parmesan).

Microwave Lemon Curd

• 1 cup white sugar
• 3 eggs
• 1 cup lemon juice
• zest of 2 lemons (you can omit this if you aren't using fresh lemon juice)
• 1/2 cup unsalted butter, melted

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.

Recipe from www.realmomkitchen.com

Fresh Blueberry Pie

Fresh Blueberry Pie

3/4 C. sugar2 1/2 T cornstarch1/4 tsp salt1/4 tsp cinnamon2/3 C. water5 C. fresh blueberries1 tsp vanilla2 T. butter2 tsp. freshly squeezed lemon juice1 tsp. lemon zest
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing the berries. Boil, stirring constantly, until mixture is thickens. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.

Taco Pie

Ingredients:
2 cans Pillsbury Biscuits (refrigerated)
1 lb. Ground Beef
1 pkg. Taco Seasoning
16 oz. Sour Cream
2 cups Shredded cheese
1 bag of Fritos

Directions:
In a 9x13 greased baking dish spread refrigerated Pillsbury dough on the bottom. Bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed Fritos chips. Return to oven and bake at 350 degrees F for 10 minutes, or until cheese has melted.

Poppyseed Cake

3 CUPS FLOUR
2-1/2 CUPS SUGAR
1-1/2 TEASPOONS SALT
1-1/2 TEASPOONS BAKING POWDER
1-1/2 CUPS MILK
1 CUP OIL
1/4 CUP POPPY SEED
3 EGGS
1-1/2 TEASPOONS VANILLA
2 TEASPOONS ALMOND EXTRACT

MIX DRY INGREDIENTS TOGETHER; BEAT IN MILK, OIL, EGGS, POPPY SEEDS, AND FLAVORINGS. BEAT UNTIL SMOOTH. PUT IN GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR.

FROSTING:
3/4 CUP POWDERED SUGAR (I USE MORE TO MAKE IT MORE LIKE FROSTING-I PIPE IT ON WITH A DECORATING TUBE TO LOOK LIKE THE 'NOTHING BUT BUNDT' CAKE PLACE.)
1/4 CUP ORANGE JUICE
1/2 TEASPOON VANILLA
1/2 TEASPOON ALMOND EXTRACT
2 TEASPOONS MELTED BUTTER